While studies and surveys conducted on piscine organisms often involve in situ research on living specimens, a great deal of it occur post mortem. In science, death is the gateway of knowledge, and only in death can an animal be picked apart and studied in depth, revealing secrets pertaining to everything from its morphology to genetics. It’s a necessary loss, and often times, a voucher specimen reveals more that there is to know dead, than alive. But to really reveal the unabashed truth that lay hidden in an organism, one must first prepare it for study. In fish, this often involves a multi-step process to properly fix and preserve it for long term storage. Ideally, you want something that will last long enough for the duration of your study, and for the study of others; and not a putrid pile of rotting flesh.
In a freshly dead (or euthanised) specimen, the muscles and tissues are relaxed and pliable enough to work with. This is different in the later few hours of death, where rigor mortis sets in due to the very complex chain reaction of ATP depletion and calcium ion uptake in the cells. Preparation of samples are usually done before this stage. In fish, important anatomical features such as fins are spread out, allowing for ease in examination and counts pertaining to the number of spines and rays. Entomological pins are used to keep the fins in place, and it is important to try and spread them out as wide as you can. To keep them in this position, formalin (37%) is painted or dripped over the specimen and allowed to set for a few minutes. Once fixed, the pins can be removed with minimal damage to the specimen. It is important to photograph the fish now, in its still fresh live coloration, as this will later change drastically during preservation. Photography should be carried out with the specimen just barely submerged in water, so as to prevent any reflection from the moist skin or scales. The background should not be distracting, allowing for the features to be elucidated clearly. White or black backgrounds work well.… More:
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